Combine all the ingredients in a bowl except water, sooji, besan, whole wheat flour, salt chili flakes, asafetida, mint leaves, and oil mix it well. This will become very crumbly. Add water as needed to make the soft dough. Knead the dough for a minute. Set aside for at least 15 minutes. Note: dough will absorb the water and will become firm.
Divide the dough into 8 equal parts and roll them into smooth balls. Roll them into about four-inch diameter, spread about 3-4 drops of oil and fold into two again put another 2-3 drops of oil and fold into triangle.
Lightly flour the surface you will roll the paratha and roll it into about 5-inch diameter. Note: if paratha is sticking while rolling sprinkle little more flour this will help rolling.
Heat the flat skillet on medium high. Note: heavy skillet works best. To check if the skillet is ready, put few drops of water on it. If the water sizzles right away, the skillet is ready.
Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.
Paratha should have golden-brown spots. Wait a few seconds and put about 1 teaspoon of oil and spread with a spatula. Flip the paratha and put again half teaspoon of oil. Lightly press the paratha with a spatula.
Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
Parathas are best served hot and crispy. Serve them with Potato Curry with Yogurt Gravy.